It's interesting how some of our favorite foods as adults are influenced by our childhood experiences with those foods. These memories are very powerful and beneficial. Nostalgia triggered by taste and smell fosters a sense of social connection and increases self-esteem.
This strong emotional response is known as the Proust effect. Why is this important? This awareness further helps us understand the importance of food and how we relate to ourselves and others.
I especially like carrot cake. Not only because of its texture, but also because it reminds me of myself when I was 12 years old. It was the eve of Mother's Day, so I was planning to surprise my mother with a cake I had made. I stayed up past midnight and worked hard to follow every word written in the carrot cake recipe instructions. The attention to detail paid off, resulting in a beautiful, delicious, moist (sorry) cake that will always be a favorite of mine. When my mother woke up, she noticed a clean kitchen and her Mother's Day feast. And I woke up with a greater sense of gratitude for her mother and the magic she created in that same kitchen, seemingly without much effort.
Last weekend, when I heard that my friend was making carrot cake for a special occasion, I was filled with such memories. Little did she know that her efforts to show her excitement for this opportunity would mean so much more. I am grateful to have had the time to reflect on such positive memories. I also hope you all take some time to reflect on your own experiences in the kitchen.
2 1/2 cups (250g) organic carrots, peeled and finely grated
Spoon 2 cups (256g) of all-purpose flour into the cup and flatten it.
1 cup (225g) vegetable or canola oil (olive oil also works)
3/4 cup (165g) light brown sugar, packaged
3/4 cup (150g) granulated sugar
3/4 cup (190g) sour cream or full-fat Greek yogurt
1 cup (220 g) unsalted butter, softened at room temperature
16 ounces full-fat cream cheese, softened at room temperature (for best results, use Philadelphia cream cheese)
5 cups (600g) powdered sugar
Wash and peel the carrots. Grate using the small holes of a box grater. It should resemble very finely grated cheese. Measure out 2 1/2 cups and set aside without packing tightly.
Preheat oven to 350F and grease three round 6-inch cake pans or two or three round 8-inch cake pans. Line the bottom of each pan with a round piece of parchment paper, and if you have it, wrap the pan with a damp cake sleeve.
Combine flour, baking soda, salt, cinnamon, nutmeg, and cloves. Let's set it aside.
Combine oil and sugar in a large bowl.
Once mixed, add eggs and vanilla.
Next, mix the carrots and sour cream.
Pour in all dry ingredients and stir gently to combine.
Distribute the batter evenly between the cake pans.
For a 6-inch loaf, bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out with some moist crumbs. Bake for 30-35 minutes if using an 8-inch pan.
Let the cake cool in the pan for about 15 minutes, then transfer to a cooling rack to cool completely. This can be done at room temperature or rapidly in the refrigerator.
If making the cake the day before, wait until the cake has cooled completely and then wrap each layer individually in plastic wrap. Store in the refrigerator overnight.
Add butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. You can also use a hand mixer.
Mix on medium to medium speed until completely smooth.
Add the powdered sugar, 1 cup at a time, stirring, scraping down the sides and bottom of the bowl after the third cup.
After the fifth cup, scrape the bowl again, add the vanilla extract and mix until smooth.
If the frosting is too thin, place the bowl in the refrigerator for about 30 minutes to thicken. Otherwise, it's ready to pipe or spread.
To assemble, level the top of each cake using a cake level. Then spread the frosting thinly and evenly between each cake.
Spread a very thin layer of frosting (also called a crumb coat) all over the outside of the cake and chill for 20 minutes.
Next, spread a thick layer of frosting around the cooled cake, spreading it evenly.
You can use the leftover frosting to create swirls on top of the cake and add carrot garnishes all over the outside. He divides a few spoonfuls of frosting between two plates. Add 1-2 drops of green gel food coloring and a small toothpick sample of brown color to this. To the other, add 1-2 drops of orange gel food coloring and a small toothpick of brown sample.
Janelle Solinger is a farmer, lover of all things local, and a health and wellness advocate. She is co-owner of her Bounty Farm and Rooted Nursery, where she developed her love of food and flowers. Contact her at janellesolinger@gmail.com.
